In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
Author: Roberto Santibañez
Author: Tom Gilliland
Author: Rhoda Boone
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Author: Lourdes Castro
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Tom Gilliland
You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Lourdes Castro
Author: Roberto Santibañez
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The...
Author: Lourdes Castro
Author: Roberto Santibañez
Author: Marian Burros
Author: Bon Appétit Test Kitchen
Author: Rebecca Rather
Author: Marilyn Tausend
Author: Roberto Santibañez
Author: Diane Rossen Worthington
Author: Jill Silverman Hough
Author: Zarela Martinez
Author: Sergio Remolina
Author: Rick Bayless
Author: Robb Walsh
Author: Shelley Wiseman
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Roberto Santibañez
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by adding Mexican rice.
Author: Bon Appétit Test Kitchen
Author: Nina Simonds